scholarly journals Effect of Soybean Meal Substitution by Raw Chickpea Seeds on Thermal Properties and Fatty Acid Composition of Subcutaneous Fat Tissue of Broiler Chickens

Animals ◽  
2020 ◽  
Vol 10 (3) ◽  
pp. 533 ◽  
Author(s):  
Waldemar Paszkiewicz ◽  
Siemowit Muszyński ◽  
Małgorzata Kwiecień ◽  
Mykola Zhyla ◽  
Sylwester Świątkiewicz ◽  
...  
Keyword(s):  
Adipose Tissue ◽  
Fatty Acid Composition ◽  
Thermal Properties ◽  
Fatty Acid ◽  
Acid Composition ◽  
Soybean Meal ◽  
Broiler Chickens ◽  
Subcutaneous Fat ◽  
Fat Tissue ◽  
Subcutaneous Fat Tissue

In this study, the effect of soybean meal substitution by raw chickpea seeds on the thermal properties and fatty acid profile of subcutaneous fat tissue of broiler chickens was examined. The experiment, performed on Ross 308 chickens, lasted for 42 days. Tight subcutaneous fat tissue was analyzed using differential scanning calorimetry (DSC) measurements while the fatty acid composition of subcutaneous adipose tissue was determined chromatographically. There was no effect of soybean meal substitution on fat crystallization temperature or crystallization enthalpy. However, the total calorimetric enthalpy of the melting of low-melting monounsaturated and saturated triacylglycerols differed between groups. Fatty acid proportions in the subcutaneous fat tissue of broiler chickens were also altered. Among others, chickpea seed inclusion decreased the content of main saturated acid (palmitic acid) and increased the content of main monounsaturated (oleic) and tri-unsaturated (linolenic) acids. The results show that the soybean meal substitution by raw chickpea seeds in the feed can affect the structural properties of adipose tissue in broiler chickens, including the thermal transformation of unsaturated fatty acids. Due to the numerous physiological functions of subcutaneous fat tissue, understanding these mechanisms can promote the use of alternative protein both in poultry and human nutrition.

scholarly journals Effect of breed and age on beef carcass quality, fatness and fatty acid composition

2013 ◽  
Vol 56 (1) ◽  
pp. 958-970 ◽  
Author(s):  
N. Kelava Ugarković ◽  
A. Ivanković ◽  
M. Konjačić
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Subcutaneous Fat ◽  
High Energy ◽  
Fat Tissue ◽  
Subcutaneous Fat Tissue ◽  
Beef Carcass

Abstract. The aim of this research was to determine differences in beef carcass fatness and in the fatty acid composition of muscle and adipose tissue of three different breeds slaughtered at the age of 14 months and 19 months. The breed significantly affected the muscle fat content, carcass subcutaneous fat tissue thickness and fatty acid composition of the muscle and subcutaneous fat tissue. Different age at slaughter had no significant effect on analysed traits. The muscle tissue of the Herefords contained a higher (P < 0.05) percentage of C14 : 0 and C16 : 0 fatty acids and fewer long-chain fatty acids than the Simmentals and Charolais. The subcutaneous fat tissue of the Simmentals contained a higher (P < 0.05) percentage of PUFA, PUFA/SFA ratio and n-6 fatty acids. When fed with a high-energy diet, the Herefords proved to have the most fattened carcasses and the highest content of saturated fatty acids in the muscle. Changes in the diet of feedlot cattle should result in a more favourable fatty acid composition.

scholarly journals Fatty acid composition of subcutaneous and intramuscular adipose tissue in east Balkan pigs

2015 ◽  
Vol 31 (4) ◽  
pp. 543-550 ◽  
Author(s):  
T. Popova ◽  
J. Nakev ◽  
Y. Marchev
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Acid Composition ◽  
Subcutaneous Fat ◽  
Intramuscular Fat ◽  
Longissimus Dorsi ◽  
Intramuscular Adipose Tissue

The aim of this study was to provide information on the fatty acid profile of different adipose depots - subcutaneous (upper and inner backfat layers) and intramuscular (m. Longissimus dorsi) in East Balkan pigs. The animals were reared in free-range conditions and slaughtered at an average live weight of 107?1.65kg. The results of the study showed that the various adipose tissues in pigs have different lipid metabolism and hence differ in their fatty acid composition. Intramuscular fat had significantly higher content of the saturated C16:0 and C18:0 (P<0.001), as well as the C16:1 (P<0.001) than the subcutaneous fat. In regards to the content of the polyunsaturated fatty acids, the latter displayed considerably higher content of both C18:2 and C18:3 (P<0.001) in comparison to the intramuscular fat in m. Longissimus dorsi. The differences between the subcutaneous and intramuscular adipose tissue in the individual fatty acids determined the similar trend of change in the total content of saturated and polyunsaturated fatty acids. Significant differences between the backfat layers were detected for C16:1, C18:0 and C18:3 (P<0.001). Stearic acid (C18:0) displayed higher content of the inner, while both C16:1 and C18:3 had higher proportion in the outer backfat layer in the East Balkan pigs. Except for C20:2, the long chain polyunsaturated n-6 and n-3 fatty acids had significantly higher proportions in the intramuscular fat, however no differences were determined between the two backfat layers.

scholarly journals FATTY ACID COMPOSITION AND DISTRIBUTION OF 14C-GLUCOSE ACTIVITY IN LIPID CLASSES OF PORCINE SUBCUTANEOUS FAT

1974 ◽  
Vol 54 (4) ◽  
pp. 645-650 ◽  
Author(s):  
A. W. MYRES ◽  
J. P. BOWLAND
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Specific Activity ◽  
Subcutaneous Fat ◽  
Free Form ◽  
Considerable Proportion

Subcutaneous backfat samples from pigs receiving diets with or without 250 ppm supplemental copper were separated into glycerides (GLY) and free fatty acids (FFA) and the fatty acid composition of each fraction was determined. In addition, the effect of dietary copper on the distribution of 14C- from U-14C-glucose between GLY and FFA in depot fat was examined. The basal diet consisted of 90.1% barley and 7.5% herring meal. Results from three experiments suggest that copper may act in adipose tissue of the pig by increasing the proportion of unsaturated fatty acids (UFA) in both the FFA and GLY fractions in animals of 60–70 kg liveweight. The distribution of 14C activity in the fatty acids of the GLY and FFA fractions indicated a higher specific activity of the FFA fraction compared with that of the GLY fatty acids. The GLY/FFA ratio was lower for copper-supplemented animals kept in a cold environment. The overall data suggest that a considerable proportion of newly synthesized acids exists in adipose tissue in the free form.

The influence of type and level of dietary fat upon fatty acid composition in the adipose tissue of broiler chickens

1986 ◽  
Vol 14 (4) ◽  
pp. 772-772
Author(s):  
BILQUEES KHAN ◽  
SURESH PATEL ◽  
VICTOR NWOSU ◽  
ABID R. KARIM ◽  
DAVID J. MASLIN
Keyword(s):  
Adipose Tissue ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Dietary Fat ◽  
Broiler Chickens

scholarly journals Can Hydrolysable Tannins in Diet of Entire Male Pigs Affect Carcass, Pork Quality Traits, Amino and Fatty Acid Profiles, and Boar Taint, Skatole and Androstenone Levels?

Animals ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 896
Author(s):  
Ivan Bahelka ◽  
Ondřej Bučko ◽  
Pavol Fľak
Keyword(s):  
Adipose Tissue ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Amino Acid ◽  
Acid Composition ◽  
Boar Taint ◽  
Fat Tissue ◽  
Hydrolysable Tannins ◽  
Total Pufa ◽  
Entire Male

The slaughtering of entire males increases the probability of incidence of tainted pork due to the presence two main compounds—androstenone and skatole. If a surgical castration of young entire male pigs is stopped in the EU countries, fattening of boars is likely to become one of the most commonly used systems in pig farming. Since skatole production and accumulation in fat tissue can be controlled by dietary approaches, several studies have investigated various feed additives to reduce this compound of boar taint. Ones of the most promising is tannins. The aim of this study was to determine the effect of different dietary tannin level supplementation on carcass, pork quality, chemical, amino and fatty acid composition. as well as perception of boar taint and accumulation of skatole and androstenone in adipose tissue. Eighty entire males were randomly distributed to control (T0) and four experimental groups. Control pigs received standard feed mixture (16.8% CP, 13.9 MJ ME) without any tannin supplementation. Experimental pigs received the same diet with administration of 1% (T1), 2% (T2), 3% (T3) and 4% (T4)—sweet chestnut extract rich in hydrolysable tannins for 40 days (from average live weight of 80 kg until slaughter at average weight 122.28 kg ± 5.63 kg). Dietary tannins supplementation did not show any significant effect on chemical composition, cholesterol content, and amino acid composition of muscle as well as fatty acid composition and androstenone accumulation in adipose tissue. A slight or small effect was observed on carcass and meat quality, respectively. Pigs in groups T4 and/or T3-T4 had higher electrical conductivity in semimembranosus muscle and cooking loss value compared to T1, T2 or T0, T1, and T2 groups (p < 0.05). Tannins in the pig’s diet greatly affected fatty acid profile in meat of entire males. The highest tannin levels (4%) increased concentrations of lauric, myristic, vaccenic, linoleic, total PUFA, and n-6 PUFA in muscle compared to the control. Similar results were found in group T3 except for vaccenic, linoleic, and total PUFA. On the contrary, concentrations of heptadecanoic and oleic acids in groups T3 and T4 were lower than those in T1 and T2 groups. Perception of boar taint using „hot iron“ method (insertion a hot iron tip of soldering iron into adipose tissue) tended to decrease in T2 group compared with control. Skatole accumulation in fat tissue was reduced in groups T2-T4 at significance level (p = 0.052–0.055) compared to the control pigs. In summary, tannins supplementation had no effect on chemical and amino acid composition as well as fatty acid profile in adipose tissue, and only slight on carcass value. However, 4% concentration of tannins significantly increased content of some fatty acids compared to control group.

scholarly journals Replacing soybean meal with Narbon vetch (Vicia narbonensis L.) in pig diets: composition of subcutaneous fat and fresh loin and sensory attributes of dry-cured product

2021 ◽  
Vol 19 (3) ◽  
pp. e0608-e0608
Author(s):  
Wendy M. Rauw
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Soybean Meal ◽  
Subcutaneous Fat ◽  
Intramuscular Fat ◽  
Sensory Attributes ◽  
Pork Quality ◽  
Quality Traits ◽  
Simple Difference

Aim of the study: To evaluate the consequences for pork quality traits of replacing soybean meal with Narbon vetch in pig diets. Area of study: Castilla-Leon, Spain. Material and methods: 48 Duroc × Iberian barrows were fed diets with 0% (V0), 5% (V5), 10% (V10) and 20% (V20) inclusion of Narbon vetch. Pork quality traits investigated were 1) intramuscular fat, protein and moisture content of fresh loin, 2) fatty acid composition of subcutaneous fat, and 3) sensory attributes (Triangle test and a Simple Difference Test with a non-trained taste panel) of cured loin. Main results: Inclusion of Narbon vetch in the diet showed no significant effect on intramuscular fat, protein and moisture in fresh loin samples. Stearic acid was higher in subcutaneous fat of V5 than in V0 and V10 (p < 0.05), and oleic acid was higher in V10 than in V0, V5 and V20 (p < 0.05); no other differences in fatty acid composition were observed. Taste panelists tended to be able to distinguish V10 from V0 cured loins (p < 0.10), and were able to distinguish V20 from V0 loins (p < 0.05), in particular due to a perceived difference in taste, texture and marbling. No differences in intensity of the texture, marbling, aroma and color of cured loins were found between V0 and V5. Research highlights: Inclusion of Narbon vetch in pig diets did not significantly affect fresh loin composition or fatty acid composition of subcutaneous fat. Consumers perceived a difference in sensory characteristics of cured loin with replacement of soybean meal with Narbon Vetch, but they did not characterize this as more favorable.

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